Mushroom Lentil Patties

Mushroom Lentil Patties & Spinach Sprout Salad Author: Canadian Living Credits: Mushroom Lentil Patties & Spinach Sprout Salad

Serve these sizzling vegetarian patties with iron-rich Spinach Sprout Salad (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2003

Ingredients

  • 3/4 cups walnuts
  • 2 tablespoons vegetable oil
  • 4 cups sliced mushrooms
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (19 oz/540 mL) lentils drained and rinsed
  • 2 teaspoons Worcestershire sauce optional
  • 1/4 cup dry bread crumbs
  • 1/4 cup chopped fresh parsley

Method

In skillet, toast walnuts until fragrant, 5 minutes; transfer to food processor. In same skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook mushrooms, onion, garlic, thyme, salt and pepper until liquid is evaporated, 5 minutes. Add to food processor. Add lentils, and Worcestershire sauce (if using); pulse to combine. Mix in bread crumbs and parsley. Form into eight 1/2-inch (1 cm) thick patties.

In same skillet, heat remaining oil over medium heat; fry patties, in batches, until crusty, about 4 minutes per side.

Nutritional facts <b>Per serving:</b> about

  • Sodium 473 mg
  • Protein 13 g
  • Calories 281.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 94.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Lentil Patties

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